+

Gluten-Free Chocolate Chip Cookies

Ingredients (12)

  • 1 1/2 cups packed light brown sugar
  • 1 1/4 cups sweet rice flour
  • 1 1/4 cups sorghum flour
  • 1/4 cup granulated sugar
  • 1 1/4 teaspoons fine salt
  • 1 teaspoon guar gum
  • 1/2 teaspoon baking powder
  • 10 tablespoons unsalted butter (1 1/4 sticks), cut into tablespoons, at room temperature
  • 3 large eggs, at room temperature
  • 4 teaspoons vanilla extract
  • 2 cups milk chocolate chips (about 12 ounces)
  • 1 cup semisweet chocolate chips (about 6 ounces)
Try Amazon Fresh
Nutritional Information
  • Calories112
  • Fat4.42g
  • Saturated fat2.64g
  • Trans fat0.09g
  • Carbs17.28g
  • Fiber0.55g
  • Sugar11.31g
  • Protein1.25g
  • Cholesterol15.24mg
  • Sodium61.19mg
  • Nutritional Analysis per serving (60 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Gluten-Free Chocolate Chip Cookies

Gluten-free cookies can have strange flavors and a texture that never seems quite right, but these chocolate chip cookies pass with flying colors. The recipe uses a mix of milk and semisweet chocolate chips, but if you love dark chocolate feel free to use bittersweet chips. (If you prefer a chewier texture, see our tips for chewy chocolate chip cookies, which include gluten-free and vegan options too.)

What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results.

Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.

Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.

This recipe was featured as part of our gluten-free photo gallery.

Tips for Christmas and Eggs

Instructions

  1. 1Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
  2. 2Add the butter and mix on low until the texture is sandy, about 2 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle. Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes. Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed. Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
  3. 3Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper; set aside.
  4. 4Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets. Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cooled baking sheet for each batch.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...